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5 Family Favorite Fall Dessert Recipes

It’s no secret that we are a dessert lovin’ family. I am a total sugar addict and over the years I have accumulated a fabulous collection of dessert recipes that are now family favorites. Today I want to share 5 of our family favorites- tried and true easy recipes that anyone can make! All 5 of these yummy desserts are perfect for Fall!

1 dozen Krispy Kreme Donuts
2 eggs
1 cup milk
3/4 cup sugar
1/2 t vanilla extract
Nutmeg & Cinnamon, to taste
1/4 lb raisins, optional


Cut each donut into pieces and spread in bottom of greased 13×9 baking pan. In bowl, beat together eggs and milk. In separate bowl, stir together equal parts nutmeg and cinnamon, sugar, vanilla & raisins if you use them. Spread Cinnamon mixture on top of donuts. Pour egg mixture over top of donuts. Stir until mixed and let sit for 30 minutes. Then stir again. Bake at 350 for 30-40 minutes until pudding is browned.




1 box Lemon Cake Mix + ingredients
2 boxes Instant Lemon Pudding
2 cups cold milk
1/3 cup sugar
1 1/4 cup water
3 T lemon juice
Powdered sugar, for dusting


Prepare cake mix as directed on package. Pour cake mix into greased 13×9 baking dish. Combine dry pudding, milk, sugar, lemon juice, and water in bowl. Whisk together for 2 minutes until well combined and slightly thickened. Pour pudding mixture over top of cake mixture. Do not attempt to spread it, just pour it over top. Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 for 55 minutes to 1 hour. Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar. Serve warm and be sure to refrigerate any leftovers.



6 Flour Tortillas (8 inch)
1 can (21oz) Apple Pie Filling
2 t ground cinnamon
1/2 cup butter
1/2 cup packed brown sugar
1/2 cup white sugar
1/2 cup water

Spread apple pie filling on plate and cut apples into bite size pieces. Lay tortillas flat and evenly spoon apple pie filling over top of each. Sprinkle cinnamon evenly over top of fruit filling on each tortilla. Roll up each tortilla and place seam side down in a greased baking dish. I used a 9×9 glass dish. Combine brown sugar, white sugar, butter and water in a saucepan. Bring mixture to a boil. The reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce mixture evenly over top of tortillas, reserving a little to pour over ice cream. Sprinkle with more cinnamon, if desired. Bake at 350 for 20 minutes. 



1 box yellow cake mix
1 cup flour
1 packet of active dry yeast
2/3 cup warm water
2 eggs
2 cans (21 oz each) Cherry Pie Filling
1/2 cup butter (no substitutes)
1 cup powdered sugar
3-4 T milk


Mix together 2 cups of dry cake mix, flour and yeast. Add the warm water and stir together. Add eggs and stir well. It will be a thick, glob of mess so just blend it all together the best you can. Use spatula to press mixture into the bottom of a 13×9 baking pan. Spread both cans of cherry pie filling over top of cake mixture. Pour the rest of the dry cake mix into a separate bowl. Slice the butter and add to cake mix. Use your fingers to combine cake mix and butter until it forms clumps. Sprinkle the mixture over top of the cherries. Bake at 350 for 45 minutes. Allow to cool slightly. To make the glaze, combine powdered sugar and milk, starting with 2T and adding more milk until glaze reaches desired consistancy. Pour over top while cobbler is warm.



1 Oreo Pie Crust
3 pks (8 oz each) cream cheese, softened
1 can (14oz) sweetened condensed milk
1/2 cup sugar
3 large eggs
3 T lime juice
1 T vanilla extract
3/4 cup semi-sweet chocolate chips
2 T chocolate syrup
2 T caramel syrup
1/2 cup pecan cookie pieces
1/4 cup semi-sweet chocolate mini morsels

Beat softened cream cheese and sweetened condensed milk together until smooth. Add sugar, eggs, lime juice, and vanilla to cream cheese mixture. Continue beating until smooth. Remove 1 cup of filling and set aside. Melt 3/4 cup of chocolate chips in microwave. Combine reserved filling with melted chocolate and stir until blended. Pour white filling into the Oreo crust. Pour chocolate filling over top. Use a knife to swirl the 2 fillings together. Bake at 300 degrees for 1 hour 15 minutes or until the sides are set and center jiggles slightly. Cool completely. Top with chocolate sauce, caramel syrup, pecan bits and mini morsels. Refrigerate several hours before serving.



Caramel Pumpkin Glaze Cake Recipe

Caramel Pumpkin Glaze Cake

I am so excited that Fall is just around the corner that I could not resist making a traditionally Fall cake this past week. I’ve been making this cake for quite awhile, my mom used to make it when I was younger, and now my kids love it as much as I did! I’ve seen a similar recipe floating around Pinterest lately and had originally planned to try that one but I just couldn’t bring myself to alter the original recipe. It’s just that good.

Ingredients:

  • White cake mix
  • 1 can (15oz) Pumpkin Puree
  • 2 cups powdered sugar
  • 1 t pumpkin pie spice
  • 3 oz spiced apple cider
  • 2 T caramel sauce (I use Archer Farms Target brand from the coffee/tea section)

1. Combine dry cake mix and can of pumpkin puree in large mixing bowl.
2. Beat with hand or stand mixer until well combined. Mixture will be thick.
3. Pour mixture into a greased 13×9 baking dish.
4. Bake at 350 for 30 minutes.
5. Combine powdered sugar, pumpkin pie spice, apple cider and caramel sauce in mixing bowl.
6. While cake is warm, use fork to poke holes across top of cake. Pour glaze mixture over top of cake and allow cake to sit for an hour to soak in glaze.

Doesn’t that look amazing? It is so moist and delicious, every single bite just melts in your mouth. My husband compared it to Pumpkin Bread but with a little extra spice. It’s like eating a slice of Fall. No really, it’s that good. I served this at our neighborhood pot luck last year and it was gone so fast that half the people didn’t even get to try it!



Cream Cheese Apple Danish Recipe

Cream Cheese Apple Danish

My kids are big Danish fans. They love those sickly sweet, not always fresh, ones you buy in bulk at Sams or Cosco’s. I hate those things, they just do not taste like a real danish. At least not to me. So when I saw this amazingly easy recipe I knew had to give it a try. And guess what? The kids loved it! I should have made a double batch! I made it with apple this time but think of all the possibilities! Next time I’m going to try cherry and then peach. You could even do pumpkin for fall!

Ingredients:

  • 1 pkg crescent rolls
  • 4oz cream cheese, softened
  • 1/2 cup sugar
  • 1/2 t vanilla extract
  • 1 can apple pie filling
  • 1/2 stick butter, melted
  • Cinnamon sugar

1. Unroll crescent rolls, divide in half. Pinch seams together on one half and lay in bottom of greased 8×8 baking dish.
2. Mix cream cheese, sugar and vanilla extract together.
3. Spread cream cheese mixture evenly over top of crescent rolls.
4. Layer apples on top of cream cheese mixture.
5. Lay the other half of crescent rolls over top of apples, making sure to pinch seams together.
6. Pour melted butter over top.
7. Sprinkle generously with cinnamon-sugar mixture.
8. Bake at 350 for 30 minutes.
9. Cut and serve to the starving children hovering around you like animals.

Doesn’t that look fantastic? It was delicious, just delicious! I really am wishing I had made a double batch because I want some right now! The kids ate this for breakfast before school as a breakfast treat and I was the cool mom….at least for one morning. Pretty sure the pajama pants and flip flops in the car rider line ruined that half an hour later though.



Peach Crumble Recipe

 

Peach Crumble

 

I don’t know about you guys but I love peaches. I love peach pie, peach cobbler, peach ice cream…I just love peaches. So do my kids. This Peach Crumble recipe is To-Die-For yummy! It’s a cross between a dump cake and a cobbler- so I call it a crumble. I’m eclectic like that.

 

 

Ingredients:

 

  • 1 pkg Yellow Cake Mix
  • 24.5 can Sliced Peaches in Light Syrup
  • 1 stick butter
  • 1 cup brown sugar
 
 

 

 

  1. Pour undrained can of peaches in bottom of 13×9 baking dish
  2. Cut peaches into bite size pieces
  3. Sprinkle dry cake mix over top of peaches.
  4. Slice butter into 16 pieces and lay on top of cake mix.
  5. Sprinkle brown sugar over top of butter
  6. Bake at 350 for 40 minutes.
 
 
 
 
 
Doesn’t that look amazing? It tastes even better than it looks, believe me. You can serve it with or without vanilla ice cream. Enjoy!
 
 
Peach Crumble
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Ingredients
  1. 1 pkg Yellow Cake Mix
  2. 24.5 can Sliced Peaches in Light Syrup
  3. 1 stick butter
  4. 1 cup brown sugar
Instructions
  1. Pour undrained can of peaches in bottom of 13x9 baking dish.
  2. Cut peaches into bite size pieces.
  3. Sprinkle dry cake mix over top of peaches.
  4. Slice butter into 16 pieces and lay on top of cake mix.
  5. Sprinkle brown sugar over top of butter.
  6. Bake at 350 for 40 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
 


7 Layer Cookie Bars Recipe

 

7 Layer Cookie Bars

 

I adore cookie bars. Most people make these around Christmas time but I can’t wait that long. I make these at least once a month. The kids inhale them and I rarely get more than one piece unless I make them late at night and then hide them on the top shelf of the pantry until I can hide in the closet and eat them the next day. Not that I would ever do that….moving right along….

 

 

 
 
 
Ingredients:
 

1/2 cup butter
1 1/2 cup graham cracker crumbs
1 cup coconut flakes
1 cup chocolate chips
1 cup butterscotch chips
1 can (14oz) sweetened condensed milk (I used fat free)
1 cup pecan pieces (I only use 1/2 cup)

 

 

 

 

Melt butter in 13×9 baking pan.

 

 

 

 

Spread graham cracker crumbs over top of melted butter.

 

 

 

 

Evenly spread coconut flakes over graham cracker crumbs.

 

 

 

 

Evenly spread chocolate chips over top of coconut flakes.

 

 

 

 

Spread butterscotch chips evenly over top of chocolate chips.

 

 

 

 

Pour sweetened condensed milk evenly over top of butterscotch chips.

 

 

 

 

Sprinkle pecan pieces over top of sweetened condensed milk.

 

 

 

 

Bake at 325 for 30 minutes. Allow to cool completely.

 

 

 

 

Slice into small bars and enjoy.

 

 

 

Don’t forget to hide in the closet from your children. They taste much better that way. The cookie bars, not the children.

 

 

7 Layer Cookie Bars
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Ingredients
  1. 1/2 cup butter
  2. 1 1/2 cup graham cracker crumbs
  3. 1 cup coconut flakes
  4. 1 cup chocolate chips
  5. 1 cup butterscotch chips
  6. 1 can (14oz) sweetened condensed milk (I used fat free)
  7. 1 cup pecan pieces (I only use 1/2 cup)
Instructions
  1. Melt butter in 13x9 baking pan.
  2. Spread graham cracker crumbs over top of melted butter.
  3. Evenly spread coconut flakes over graham cracker crumbs.
  4. Evenly spread chocolate chips over top of coconut flakes.
  5. Spread butterscotch chips evenly over top of chocolate chips.
  6. Pour sweetened condensed milk evenly over top of butterscotch chips.
  7. Sprinkle pecan pieces over top of sweetened condensed milk.
  8. Bake at 325 for 30 minutes.
  9. Allow to cool completely.
  10. Slice into small bars.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/